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leslie's thick & chunky spaghetti sauce

LTPT1986 avatar
Recipe by
LESLIE TRYTHALL
@LTPT1986
PALM BAY, FL

When I first got married, I had never made spaghetti because my family didn't eat it. My husband made some sauce & had to leave, and told me to watch it. OK, so I went in & looked at it every once in awhile. He came home a couple hours later to a solid mass of sauce in the pan! He said "i asked you to watch it. Didn't you stir it? I said no, you told me to watch it! Lol! I still hear about that one to this day! Well over the years I learned how to make sauce & this is my version of what he taught me. (And he likes it better!) Hope you enjoy! We usually get 3 meals out of one batch of sauce.

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prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For leslie's thick & chunky spaghetti sauce

  • 1
    green bell pepper
  • 1
    red bell pepper
  • 1 lg
    onion
  • 1 lb
    hot italian sausage or hamburge
  • 8 oz
    sliced mushrooms. or more
  • 2 can
    tomato sauce(hunts)15 oz
  • 1 can
    tomato paste(hunts)12 oz
  • 1 can
    tomato paste(hunts) small
  • 1 can
    petite diced tomatoes
  • 2 tsp
    minced garlic
  • 1-2 Tbsp
    italian seasoning
  • 1 tsp
    seasoning salt
  • 1/2 tsp
    black pepper
  • garlic salt, to taste

How To Make leslie's thick & chunky spaghetti sauce

  • 1
    Dice onions & peppers to your liking.( We like medium) Brown sausage or ground beef with peppers & onions over med high heat.(Peppers will still be crunchy) Drain if desired.( I ususally drain beef, & partially drain sausage.) Reduce to medium.
  • 2
    Add all tomato sauce, then paste, stirring to blend.Add diced tomatoes.
  • 3
    Add all seasonings& mushrooms. Cover. Allow to cook for 5-10 min. Stirring to avoid sticking.Reduce to med low. Stir occasionally. Taste. Add garlic salt if needed. Serve over pasta of your choice.
  • 4
    This sauce can be eaten after 30 min., but tastes better if cooked longer. I make this in the morining before work, put the whole pot in fridge, Then pop it back on the stove when I get home to reheat slowly. Something about the sauce getting cold & reheating just makes it taste even better.
  • 5
    I also use this sauce for baked ziti, chicken parmesean, manicotti & lasangna.
  • 6
    Used this sauce from freezer to make Tammy Todd's skillet lasangna! So easy & so good!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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